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About the Job
Chefs (Maritime Logistics Chef) are responsible for the preparation of all food in varying conditions. Be part of the team whose role is a lot more than just food. Your shipmates, at all levels, look forward to mealtimes, so keeping high morale and optimised health are an essential part of the job. Some of the Chefs job roles include:

Compilation of food orders to meet requirements
aged between 17 and 54 years
Management of the budget for the Navy's food management system
Calculation of the volume and type of food required by the galley to meet the requirements of the menu
Operation of galley (kitchen) equipment, menu planning
Preparation, cooking and presentation (serving) of all foods including meats, breads, cakes, pastries, sauces, vegetables and sweets
General Duties

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Ships Medical Emergency Team (SMET)
Chef personnel at sea may form part of the SMET organisation and be involved in the provision of first aid and medical treatment to casualties in exercise and real time situations.
Stores Parties .Whilst stores parties are normally whole ship evolutions, Chef's often provide assistance especially when storing foodstuffs and other stores for use onboard.

Flight Deck Team
Certain Chef's on some ships are designated as Flight Deck Team. Chef personnel posted to these positions will be appropriately trained and will provide assistance to the Aviation department during flight operations.
Seamanship Evolutions

Seamanship evolutions are a whole ship responsibility and as such Chefs will be called upon to provide assistance in line handling, man over boards and a host of other evolutions.
Whole ship duties

Normally includes Helm duties encompasses any event that the whole ship is involved in. This can include cleaning stations, Force Protection, Ceremonial Duties
Chefs are often called upon to provide assistance as part of a standing guard, shore patrols and other ceremonial duties.

Cookery Duties on Submariner (SM)
Chefs with a high level of competency, proven ability to work unsupervised, and having served a minimum of 6 months on a Major Fleet Unit (MFU) are eligible to become a Submariner. Chefs on submarines are solely responsible for the entire catering function for their crew of 60. 

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